This vegetarian curry is made with chickpeas, sweet potatoes, an aromatic curry paste and fresh herbs. Cook this sweet potato and chickpea curry recipe in the slow cooker as a winter-warming dinner.
We’ve used a gluten-free curry paste in this recipe. But you can use your favourite curry paste for a spicier vegan curry. The Test Kitchen suggests trying a balti curry paste.
Want more vegan recipes? Turn to our collection of delicious vegan recipes.
Ingredients
Method
Combine coconut cream, curry paste, onion and curry leaves in a large bowl. Add both the sweet potatoes and the chickpeas, season and toss to coat.
Layer mixture in a 5.5-litre (22-cup) slow cooker. Scrape any remaining sauce from the bowl and spread over the top, pressing lightly to compress the sweet potatoes. Cook, covered, on LOW for 6½ hours or HIGH for 3¼ hours, or until potatoes are tender.
To serve, divide curry among plates; scatter with coriander.
Suitable to freeze.
Note
